Place chicken in the bottom of the slow cooker and cover with chicken soup. Sprinkle the spices over the soup, and top with slices of butter. Pour 3 cups of chicken broth over all of the ingredients.
Set the slow cooker to Low for 7 - 8 hours or on High for 3 - 4 hours.
When the chicken is cooker to 165°F on a meat thermometer), remove chicken from the slow cooker to a plate. When cooled slightly, use two forks to shred the chicken.
Add egg noodles to the slow cooker and stir to cover with cooking liquid. Add additional chicken broth if needed, 1/4 cup at a time, if there is not enough liquid in the pot to cook the pasta. If on Low setting, turn the slow cooker to high and cook the pasta for 15-20 minutes until tender.
When pasta is cooked, add the shredded chicken back into the slow cooker and cook until heated thru.
Note - Herbed Cream of Chicken Soup or Cream of Mushroom Soup are delicious alternatives to the Cream of Chicken Soup.Note - Boneless, skinless chicken thighs can be substituted for the chicken breasts